What is the "Ahris Fried Rice?" Well... such a thing doesn't exist. By the name I actually mean the traditional Korean Kimchi Fried Rice. When my youngest sister was much smaller (she's now 14), I used to trick her into thinking that the kimchi fried rice was my very own creation hence the name "Ahris Fried Rice." She used to believe me until she was old enough to realize it didn't exist!Anywho, I grew up on this stuff. This was, believe it or not, my very first meal I was able to make for me and my sisters when I, being the oldest, was often in charge of lunch when my parents were away. The best variation of them are usually found in Korean BBQ eateries- where they will use the same pan that was used to cook the meat, to make the fried rice. The bottom gets all crunchy with the meaty bits that were left over, and the whiff of deliciousness that hits your nose as the cook throws in the chopped (or seldom just torn) nori into the mix...? Out of this world! I actually saw an amazing variation of the dish that was featured on Cooking Channel's Foodography where the Good Fork in Brooklyn NY features "Steak and Eggs, Korean Style" which is "grilled skirt steak, kimchee rice, fried egg."
No two kimchi fried rice can taste exactly the same, because the key ingredient to the success of the dish is in the kimchi itself. And as many of you might already know, no two kimchi taste the same. In addition, it also depends on what kind of protein you choose to cook it with. Some go completely vegetarian without any meat at all, some use up left over kalbi (Korean Barbecue) or bulgogi (Another Korean marinated beef), but I... I proudly choose none other than the almighty SPAM.
I mean, clearly the difference is dramatic from the mystery meat product to the taste of marinated short ribs (aka the real stuff), but who has kalbi laying around all the time? I find Spam amazingly economical with an unbeatable taste for the value.I have many memories of this dish and many of them involve my family, more specifically my two sisters. I often whip up the fried rice when Kimchi is "overripe," and I make it in a huge pan where we're able to eat big portions not only for that one seating but more likely for lunch the next day also.
Sometimes I mold it into a small round bowl and do the old-fashioned trick where you "slam" the bowl upside down onto the plate to make a pretty dome of fried rice... but that can be tedious at times. :P
Kimchi Fried Rice (4-6 servings)
printable version
Ingredients:
- 1/2 can finely cubed Spam
- 2tbsp toasted sesame oil
- 2 cups finely chopped, overripe kimchi
- 3 tbsp butter (cold, cubed works best)
- 2 tsp brown sugar
- 5-6 cups of cooked day old rice (don't use freshly cooked rice to avoid wet mess)
- 1/2 dry strips of nori (optional)
Heat a non-stick skillet to medium-medium/high.
Brown the cubed Spam until you see a bit of color develop on each cube.
Remove the Spam and put aside. Cook the chopped kimchi in the same pan, this time with 1tbsp of toasted sesame oil.
The edges of the kimchi cabbage will slowly start to turn light brown. Add the cooked spam.
Stir together until it becomes on homogenous mixture then add the cooked rice.
Mix everything together so that the white rice becomes orange/red like the colors of kimchi.
Scatter the butter around the skillet and stir the rice so that all of it gets a good coating of the butter.
Sprinkle the brown sugar and stir. Also make sure you salt and pepper to taste. As long as you buy well-seasoned kimchi, you won't need too much salt since not only is kimchi salty but so is Spam.
For extra crunch, let the fried rice sit in medium/low heat for about 5-8minutes so that the botton develops a crust.
When ready drizzle the last 1tbsp of sesame oil and garnish with strips of nori and overeasy fried egg.
